Sizemore - Kalamatamiso

Lisa Sizemore Kalamatamiso All Rights Reserved Copyright 2012 This book may not be reproduced, transmitted, or stored in whole or in part by any means, including graphic, electronic, or mechanical without the express written consent of the publisher except in the case of brief quotations embodied in critical articles and reviews. Booktango books may be ordered through booksellers or by contacting: Booktango 1663 Liberty Drive Bloomington, IN 47403 www.booktango.com 877-445-8822 ISBN: 978-1-4689-1296-8 (ebook) Contents It gives me heartfelt joy to dedicate my book
to Fr. Peter Nicosia, a Capuchin Franciscan Friar
who inspired and challenged me,
who uplifted me with hope,
who gave me wise, spiritual counsel,
who blessed me and believed in me,
and who shares my prayer for a world filled
with peace, love and compassion for all of creation. I have a passion for cookingit is my way of expressing love. I used to think the richer the foods the better. But my food choices began to change when I started taking cooking lessons at a local health food store.

I not only love to cook but I love to eat and I was surprised to find that vegan foods could be so amazingly delicious. It was also clear that whole foods were not only yummy but provided many health benefits. In 2010 I made a personal commitment to become a vegetarian. But becoming vegetarian quickly became much more than a healthier way to enjoy food. It took on a mystical understanding the day that Sparkey, a very young feral kitten, showed up at our front door. It was love at first sight.

When I looked into his weak little eyes it was as if I was looking into the eyes of all vulnerable animals destined for slaughter. Through Sparkeys love and through my kitchen prayers it began to make sense that a plant based diet was much more than just a way to eatbut food choices had a Divine dimension. I became conscious of a depth of love and compassion intrinsic to a vegan kitchen. I have always wanted to write a cookbook but now I was more inspired than ever! My father was an immigrant from Athens, Greece. I grew up in a small Greek community and I come from a family of esteemed cooks. My mother used to tell me that my love and gift for cooking was not just handed down but that it was a genetic inheritance.

Unlike my mother or grandmother who passed down their own recipes by memory, I have carefully documented veganized versions of my familys own classics. The reworked recipes provide delicious, healthy and compassionate alternatives. When converting our familys favorites I used whole foods which kicked-up the health and yum factors. When trying to decide what to name my little cookbook I thought why not name it after a couple of my favorite ingredients? Like Kalamata for Kalamata olives which are quintessential Greek; and miso, a new healthful ingredient I adore made of fermented beans or grains, which I infused into many of the recipes to enhance their deliciousness. And so, I came up with Kalamatamiso a kind of metaphor for Greek, healthy food. I hope you enjoy the recipes as much as I enjoyed preparing them for you.

May every bite be a celebration of life! Lisa Sparkey May be found at your local grocery stores, health food stores or online. Almond Milk : Blue Diamond or Pacific Foods Kalamata Olives and Kalamata Olive Oil first cold pressed Nondairy Sour Cream : Tofutti or Follow Your Heart Miso : Miso Master Organic Mellow White Miso Rice Milk: Pacific Foods, Imagine Foods or Westbrae Soy Sauce: Ohsawa Organic Nama Shoyu which is a raw unpasteurized soy sauce Tofu : Nasoya or Wildwood Organics Vegan Margarine: Earth Balance or Spectrum Organics Vegan Mayonnaise : Veganaise Zaatar: a Mediterranean blend of herbs that may be found at Middle Eastern stores or online Zephyrhills or FIJI brand spring water Apricot Preserves on Multigrain Toast Allspiced Apricot Preserves Serves 4 Sweet spiced stewed apricots were truly a delicious comfort food when I was growing up. My mother would make them as a warm welcome to the first cool morning of fall. 1 cup dried apricots cup evaporated cane sugar 1 cup water 4 whole allspice berries 1 whole clove 1 teaspoon cider vinegar Place all ingredients into a saucepan. Bring to a boil over medium high heat. Reduce heat, cover and gently simmer for 30 minutesapricots should be plump and soft.

Add small amounts of water during cooking if needed. Serve warm or at room temperature for breakfast with whole grain toast or pita. Bougatsa made with tofu filling and crispy phyllo dough. Breakfast Bougatsa Serves 6 In Greece bougatsa are traditionally made with an egg custard filling. Tofu provides a very simple and healthy way to veganize this recipe without losing any of the yum factors. block extra-firm tofu drained and pressed dry then cut into 8 slices Cinnamon sugar 24 sheets of phyllo dough, thawed overnight in fridge 1/3 cup vegan margarine melted Maple syrup or agave Confectioners sugar Preheat oven to 350. block extra-firm tofu drained and pressed dry then cut into 8 slices Cinnamon sugar 24 sheets of phyllo dough, thawed overnight in fridge 1/3 cup vegan margarine melted Maple syrup or agave Confectioners sugar Preheat oven to 350.

Lay the phyllo flat on a table and keep covered with a damp towel, waxed paper or plastic wrap. Use 4 sheets of phyllo for each bougatsa, Place one sheet at a time on table or cutting board brushing each with melted Earth Balance. Place a slice of tofu on top third of phyllo and sprinkle with cinnamon sugar. Fold right and left sides of pastry towards the center, brush sides with melted margarine. Fold top border over the tofu. Fold over a few times to enclose tofu into an envelope.

Place seam side down onto parchment lined cookie sheet. Repeat process with each pastry. Bake in preheated oven for 30 minutes. Serve right out of the oven or warm. Note: bougatsa are NOT REAL SWEET, so if you have a sweet tooth like my husband Bruce, drizzle with maple syrup or agave and sprinkle with confectioners sugar. Tofu scrambled with Greek veggies and flavors.

Corfu Tofu Scramble Serves 2 to 4 1 tablespoon olive oil 1 tablespoon vegan margarine 8 oz. ( slab) extra firm tofu 1 teaspoon ground turmeric 2 teaspoons oreganodivided 1 teaspoon nutritional yeast 4 green onions cup grape tomatoes, cut in halves 2 Kalamata olives, sliced 1 large handful fresh baby spinach leaves 1 teaspoon fresh lemon juice 1 teaspoon Liquid Aminos 1 teaspoon vegan margarine melted Cracked black pepper and sea salt to taste Heat olive oil with margarine in saucepan over medium high heat. Drain and press water out of tofucrumble into saucepan; saut until beginning to turn golden and crispy. Add turmeric, 1 teaspoon oregano and nutritional yeasttoss to blend. Add tomatoes, olives and spinachcook and toss just until spinach begins to wilt. Remove from heatstir in remaining teaspoon oregano, lemon juice, aminos, margarine sea salt and cracked pepper to taste.